Butter Chicken

Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian


  • 1 pound of chicken thighs or breasts, (boneless and skinless) cut into bite-sized pieces

For cleaning:

  • 1 tbsp vinegar
  • 1 tbsp salt

For Marinade:

  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. lemon juice
  • 1⁄2 tsp salt
  • 1⁄2 tsp turmeric
  • 1⁄2 tsp cumin, ground
  • 1 tsp garam masala
  • 1 tsp kashmiri chili
  • 1⁄4 cup plain yogurt

For Frying:

  • 2 tbsps. oil

Sauce Preparation:

  • 1 tbsp. ginger, minced
  • 1 tbsp. garlic, minced
  • 1 large onion, sliced
  • 2 tsp kashmiri chili
  • 2 medium tomatoes, diced
  • 2 tsp garam masala
  • 1 tbsp coriander powder
  • 1⁄2 tsp turmeric
  • 1⁄2 tsp cumin seeds
  • 5 cashews
  • 1 tsp fenugreek leaves (kasuri methi), crushed
  • 1 tsp salt
  • 1⁄4 cup heavy cream
  • 2 tbsp butter (or ghee)


  • Marinade the chicken pieces with the above ingredients and set them aside for 30 minutes or more. The longer it is marinated, the softer the chicken pieces become.
  • In a large enough skillet to accommodate the chicken pieces, add 2 tablespoons of oil, and when the oil is hot, fry the chicken pieces until golden brown.
  • Set aside.
  • Using the same skillet used to fry the chicken, add 2 tablespoons of butter.
  • When hot, sauté the garlic and ginger.
  • Add the onions and sauté until they are slightly brown and translucent.
  • Reduce heat, add the cashews and spices (garam masala, coriander powder, turmeric and cumin seeds) and cook well, until they are well incorporated into the mix.
  • Add the tomatoes and chili powder, add a cup of water and cook well.
  • Close the lid and cook on medium heat. Tomatoes should be cooked soft and mushy.
  • Remove from the stove and using a blender, pureé the cooked ingredients and the cashews until smooth.
  • Return the skillet or pot with the blended gravy to the stove and add the chicken.
  • Also at this time, add the heavy cream and crushed fenugreek leaves.
  • Taste for salt, add if needed.
  • Simmer for about 5-8 minutes or until the gravy coats the chicken well.
  • Garnish with coriander leaves.



Butter Chicken can be served with Naan, Rice, Chapati etc.
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